GLAZE

Preparation Directions

HEAT oven to 350°F. Line 24 muffin cups with paper liners.

For Cupcakes: COMBINE flour, baking powder and salt in medium bowl.

BEAT butter and sugar in large bowl with electric mixer on medium until light and creamy. Add eggs, one at a time. Beat 2 minutes. Spoon in flour mixture in thirds, alternating with milk. Add lemon curd. Beat until combined. Divide evenly into muffin cups.

For Glaze: COMBINE water, torn basil leaves and salt in small saucepan. Bring to boil on medium-high heat. Simmer on low heat for 5 minutes. Cover. Steep until cool. Strain out basil leaves. Mix basil water, lemon curd, lemon peel and minced basil in medium bowl. Beat in powdered sugar one cup at a time with electric mixer on low speed, until combined. Beat mixture on high speed until smooth and creamy.

PLACE glaze into corner of medium heavy-duty re-sealable plastic bag. Cut small corner off bag. Frost by squeezing glaze onto cupcakes, starting at outside edge of cupcakes and moving toward center in a spiral pattern.

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